Lobster Coconut Curry Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Chopped onions | 2 Cup (32 tbs) | |
| Minced garlic | 2 Clove (10 gm) | |
| Salt | 2 Teaspoon | |
| Powdered ginger | 2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground almonds | 2 Tablespoon | |
| Cumin seed | 1⁄4 Teaspoon | |
| Dried ground chili peppers | 3⁄4 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Tomatoes | 3⁄4 Cup (12 tbs), chopped | |
| Cornstarch | 1 Tablespoon | |
| Coconut milk | 2 Cup (32 tbs) | |
| Lobster meat | 1 Pound, cooked or canned, cubed | |
| Curry powder | 8 Tablespoon | |
| Cucumbers | 2 , peeled and cubed | |
| Lemon juice/Lime juice | 1 Tablespoon | |
| Sugar | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 473 Calories from Fat 283
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 24.1 g120.5%
Trans Fat 0 g
Cholesterol 93.3 mg31.1%
Sodium 900.8 mg37.5%
Total Carbohydrates 31 g10.4%
Dietary Fiber 11 g44.2%
Sugars 8.2 g
Protein 21 g41.5%
Vitamin A 15.2% Vitamin C 25.6%
Calcium 18.8% Iron 49.5%
*Based on a 2000 Calorie diet
Directions
Stir in the salt, ginger, coriander, almonds, cumin, chili peppers, turmeric, and tomatoes.
Cover and cook over low heat 5 minutes.
Sprinkle with the cornstarch and gradually add the coconut milk, stirring constantly until thickened.
Add the lobster; cook over low heat 10 minutes.
Add the cucumbers, lime juice, and sugar; cook 5 minutes.
Chef
